Chunky Clam and Bacon Dip

February 11, 2011

This was the second item I made for the bacon-themed party we attended last weekend. It was really easy to put together, and the scallions and red pepper give a bit of color to what is usually a drab-looking dip. I didn’t feel like buying a whole fresh red pepper just for this, so I used some roasted red peppers I had in the freezer. They do have a different flavor than fresh peppers, but the roasted flavor complemented the clam and bacon flavors nicely! We served the dip with ruffled potato chips, but it would also go well with pita chips or crudités. The recipe is originally from The Gourmet Cookbook.

Chunky clam and bacon dip

Makes about 2 cups.

The dip may be made up to 1 day ahead and refrigerated, covered. Bring to room temperature before serving.


  • 1/4  pound bacon (4 slices), chopped
  • 2  (6.5 ounce) cans minced clams
  • 8  ounces cream cheese, softened
  • 1/4  cup sour cream
  • 1/3  cup finely chopped red bell pepper
  • 3  scallions, finely chopped
  • 2  tablespoons finely chopped fresh basil
  • 1  teaspoon drained bottled horseradish
  • 1  teaspoon fresh lemon juice, or to taste
  • 3/4  teaspoon Worcestershire sauce
  • Tabasco to taste


  1. Cook bacon in a 12-inch heavy skillet over medium heat, stirring, until golden and crisp, about 6 minutes. Transfer to paper towels to drain.
  2. Drain clams in a large sieve set over over a bowl; reserve clam juice. Whisk together cream cheese and sour cream in another bowl. Whisk 2 tablespoons reserved clam juice into cream cheese mixture, along with clams, bacon, and remaining ingredients. Serve.

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